My husband is making his miraculous, restorative chicken soup! (I must be sicker than I thought!) Here are the noodles:
He has to go to a special store to acquire them, but it’s so worth it! I’d never heard of that kind of noodle until I married into a Polish-American family.
What are your go-to restorative foods? Favorite pastas?
I’m not trying to horn in on TaMara’s territory — this ain’t a food thread, necessarily. It’s an open thread!
schrodingers_cat
Ginger tea for colds, also too turmeric milk.
Alex Russell
Country Pasta. 18 to 28 minutes in the pot of boiling water. Structural integrity guaranteed.
Butthurt Jordan Trombone (fka XTPD)
Anyone else think Haberman’s thin-skinned Twitter beefs are primarily a function of her being a Mouth of Baquet (much like Spayd before her?)
Butthurt Jordan Trombone (fka XTPD)
why do we even panda
debbie
Wow, I didn’t realize Pennsylvania Dutch was still around! Huge in the Midwest back when I was a kid. My mom’s background was Polish and German, so there must be a connection.
Vitamin water works wonders, especially if you let yourself get dehydrated.
amygdala
1) congee (aka jook)
2) hot & sour soup
3) matzo ball soup
ETA: pasta puttanesca, orichiette with garbanzo beans
debbie
@schrodingers_cat:
Ginger tea is also great for an icky stomach.
schrodingers_cat
@debbie: Ginger tea is an elixir. I will sometimes add black cardamom to the brewing mix to make my version of Asli Masala chai (real spicy tea) not the namby pamby stuff that you get at Starbucks and assorted coffee shops.
Alex Russell
For chicken soup in flu conditions, I just deliriously throw excessive numbers of chicken thighs in a giant pot of water, put in ridiculous amounts of crushed garlic and ground ginger, chop up several carrots and onions with no regard for anything but not dazedly cutting off my own fingers, and smoosh in one very hot pepper of some sort. Then fall asleep and let it all boil until the chicken is falling off the bone.
(Put the thighs in SKINS ON. Your tender, suffering membranes will need the replenishment, and your throat will love the steaming oily goodness.)
If you’re using egg noodles, add them at the end and wait out the recommended time.
Larryb
I’m gonna have to go with the classic: Matzoh ball soup from Saul’s in Berkeley.
Villago Delenda Est
@Butthurt Jordan Trombone (fka XTPD): She’s a worthless hack, just like Spayd.
Low tumbrel numbers.
mike in dc
Ginger tea with lemon, honey and cayenne pepper is great for the end stage of a cold or flu(when you have a bunch of gunk in your throat to clear.
debbie
@Alex Russell:
Sounds delicious, but too scary under flu conditions. I once set off the fire alarm just trying to make a piece of toast.
ETA: After that happened, a friend appeared at my back door with a quart of chicken soup from the best deli in town (heavy on the noodles) and a six-pack of vitamin water. Recovery followed soon after.
rikyrah
@Butthurt Jordan Trombone (fka XTPD):
Absolutely. I love that folks roast her on Twitter.
schrodingers_cat
@rikyrah: She is a flunkeT (a flunkie for T) she deserves all the grief she gets and more.
Yutsano
@mike in dc: Take out the cayenne and you have a salve singers and professional speakers the world over use for throat salvation.
M31
scrambled eggs with sauteed red peppers and garlic
totally works
? ?? Goku (aka The Hope of the Universe) ? ?
Campbell’s chicken noodle soup. Too stereotypical?
I’m probably going to get shit on for this, but the chicken parmesan at Olive Garden is out of this world. That and the boneless chicken wings at Buffalo Wild Wings.
oatler.
Lot of the recipes here sound like hangover cures.
Butthurt Jordan Trombone (fka XTPD)
@Villago Delenda Est: Baquet’s should be lower.
@rikyrah: Keeping in mind how Spayd’s actual role seemed to be the NYT’s bullet sponge, and how Baquet turned on her over her criticism of the Lichtblau article.
This, in addition to inexplicably deciding to keep Glenn Thrush after the sexual abuse accusations.
Roger Moore
Chicken soup is still the classic. My family would say chicken soup with matzo balls. My Chinese coworkers would suggest black skinned chicken broth. I’ve also become a fan of rice porridge.
My new favorite is cresti di galli, which are fantastic at holding sauce.
Betty Cracker
@Butthurt Jordan Trombone (fka XTPD): Could be! It’s so transparent when criticism lands. She just can’t let it go. Was still busily constructing straw men last time I looked! ?
Betty Cracker
@? ?? Goku (aka The Hope of the Universe) ? ?: I have an auntie who drags me to OG every now and then. They have a sausage and kale soup that ain’t half bad!
? ?? Goku (aka The Hope of the Universe) ? ?
@Butthurt Jordan Trombone (fka XTPD):
Baquet is a bigot, pass it on.
realbtl
Mexican food where by the third bite your nose starts running. Fixes you up every time.
debit
Chicken soup the lazy way: onion, carrot, garlic sauteed with a little fresh oregano, some leftover chicken, some broth, throw in a handful of orzo and when the pasta is done, add the juice of a couple of lemons and serve. Super yummy.
Salty Sam
Nine hundred miles due east of Betty, I am following Mr. Cracker’s lead by making my super chicken soup for MY rhinovirus suffering wife. It’s much like Alex Russell’s version, and cooked down so the collagen makes is almost syrupy. Mm-mm good!
Don’t have access to those yummy looking Dutch noodles here on the Tx Gulf Coast, so making do with plain old Barrelli’s.
Butthurt Jordan Trombone (fka XTPD)
@? ?? Goku (aka The Hope of the Universe) ? ?: Spayd had thin enough skin but was too independent for Dean’s taste. And she fucking sucked.
germy
Yarrow
I hope the chicken soup works for you, Betty. My go-to chicken soup when sick is whatever someone else makes for me that I can get easily. If I can’t get some made by someone else then I’ll open a can or box.
? ?? Goku (aka The Hope of the Universe) ? ?
@Butthurt Jordan Trombone (fka XTPD):
Uh, isn’t a public editor supposed to be independent?
debbie
@germy:
Someone needs to plant a bug in Trump’s ear that his efforts at disparaging Obama only serve to strengthen Obama’s ratings, and that when Trump’s gone, Obama’s legacy will come roaring back.
Imagine the Tweets then!
Betty Cracker
@Salty Sam: Hope it works for her! You’re a good man! ?
Yutsano
@Salty Sam:
@Salty Sam:
[DOES NOT COMPUTE]
Ruckus
My favorite pasta is macaroni and Tillamook chedder cheese. Or garlic shrimp with veg over flat noodles. I can no longer taste either of them nor are they on my diet but still…….
Butthurt Jordan Trombone (fka XTPD)
@? ?? Goku (aka The Hope of the Universe) ? ?: Why else did he terminate the position this May?
randy khan
@amygdala:
It’s called Jewish penicillin for a reason, and I could ingest my wife’s version of it by the gallon.
Almost any soup will do in a pinch, though.
As for favorite pastas, I really love orzo and am beginning to have a crush on Israeli couscous.
debbie
@realbtl:
Lots of fresh wasabi with sushi does the same thing. Clears out sinuses you didn’t even know you had!
Roger Moore
@Ruckus:
I’ve gotten hooked on this modernist mac and cheese recipe. It’s fantastic because you can get a really good cheese to melt like Velveeta, so you can make super creamy mac and cheese with fancy cheese. You can substitute pretty much any cheese you like for the cheddar; I really like a 1:1 mix of cheddar and aged Gouda.
SiubhanDuinne
@schrodingers_cat:
Ginger anything for me. Raw ginger, sugared ginger, ginger ale, ginger tea, Ginger Soother (cold, room temp, or hot), ginger cookies, gingerbread — I will happily consume any and all of them, and I’m convinced I stay relatively healthy because I have so much ginger in my system.
Ohio Mom
Not completely on topic, but I swear by those zinc lozenges at the first suspicious throat tickle. They taste weird, make everything else you eat taste weird, but I’ve staved off many colds with them. And the colds that haven’t been headed off are much milder. Ohio Dad concurs.
Also swear by Abreva for preventing cold sores. It is ridicously expensive but worth it.
Reading everyone else’s comments has made me hungry for chicken soup.
SiubhanDuinne
@debbie:
I had sushi with amazingly strong wasabi for my Christmas dinner. It brought me to tears, but you’re quite right, any congestion I had in my sinuses just disappeared. And dear GODS, it was good!!
eclare
Hot and sour soup from the Chinese/Vietnamese dive down the street for colds.
Roger Moore
@debbie:
The one problem with wasabi is that the chemical that gives it pungency, allyl isothiocyanate, breaks down rapidly when it’s heated, so you have to add it at the end of your cooking.
Betty Cracker
@Roger Moore: Bookmarked! You had me at “aged Gouda!” ?
Gravenstone
Speaking of food thread, using the Instant Pot to work my way towards a pot of Texas Red. Chili amalgam is blended, currently browning the short rib. Should all be ready within an hour or so.
Roger Moore
@Betty Cracker:
I also modify the recipe a bit by using half and half instead of water or milk for the liquid. It makes it that much creamier, and in my experience makes it easier to make the sauce by whisking in the cheese by hand rather than using an immersion blender. You can also use essentially the same recipe with a mix of Gruyere and Emmental to make a very tasty fondue.
Steve in the ATL
Instant Pot: just got one. What recipes do my imaginary internet friends enjoy?
gene108
Narthangai and buttermilk or yugort for an upset stomach
Edit link https://simple.m.wikipedia.org/wiki/Citron
Mnemosyne
@oatler.:
Colds, flus, and hangovers are all alleviated by rehydrating, so that actually makes sense. A hangover is really just a nasty case of dehydration.
Sebastian
Chicken broth. Roast the meat and veggies (carrots, turnips, celery root, parsley and parsley root, onions, garlic, mushrooms, one tomato), add water salt peppercorns and thyme, simmer for at least two hours, four is better.
The tomato and mushrooms will give nice umami.
Once done, strain, and pick out meat which goes back into the broth. Chop up a few fresh carrots and plenty of parsley, put those back in.
Protip (as done in Czech Republic): boil noodles separately (undercook slightly), store separately in fridge and only add to soup when serving. The noodles will finish cooking in the hot bowl, this way they are never mushy.
p.a.
Bún bò Huế. Hot & sour, veggie/tofu/chicken tom yam, posole/pozole with chef’s choice of protein. Italian-style tripe > menudo, not that I dislike menudo.
Mnemosyne
My issues with wheat force me to eat gluten-free pastas. Does that make me an apastate? ?
I got a really good corn-based pasta off Amazon from an Italian company called Le Veniziane, which makes a lot of gluten-free stuff in Italy. It seemed to hold up better to boiling and immersion in sauce than rice-based pastas.
Schlemazel
@Betty Cracker:
I have the recipe for that soup, I LOVE it! Ask if you want it, I’ll have to look it up as I have not made it in months now because it is not on my current diet.
I also have this roasted garlic and potato soup recipe that is unbelievable. You would swear it was a cream soup but it has no dairy. It is potatoes and garlic with chicken broth. but really almost anything with a ton of garlic is good for colds.
For upset stomach/digestive issues a very simple ginger tea works miracles. A teaspoon of powdered ginger in a cup of hot water, let it steep and then drink it. I was skeptical until I tried it. It works
EDIT: I see @SiubhanDuinne: got to the ginger before me!
schrodingers_cat
@SiubhanDuinne: Also too, turmeric. Its in the ginger family and an essential ingredient in 95% of Indian recipes.
ETA: Fresh turmeric, is pretty effective as an antiseptic applied over cuts and wounds too.
Jerzy Russian
@Yutsano: In Trump’s world, up is down. Given this, you need to rotate all directions by 180 degrees.
Gravenstone
@Yutsano: The other east.
SiubhanDuinne
@Mnemosyne
Applause
JohnO
All right, Betty, I love you but I’m calling you out on this one.
I say no way could you tell the difference between the other half’s noodles and your average grocery store noodle in a blind taste test.
(I don’t drink wine because I’m allergic, but I’ve read about a dozen reliable tests of wine tasting that went along similar lines.)
The good news is that nothing matters anymore. :-)
SiubhanDuinne
@Ohio Mom:
How’s Ohio Dad doing?
Incitatus for Senate
Since it’s an open thread, anyone have any experience with allergy shots? I’m in my 40s, very allergic to dogs but would love one. Insurance wouldn’t cover it, so I’d like to get some opinions on whether it would make any real difference before I spend lots of money.
Thanks
Sebastian
@Schlemazel: please share the recipe!
Salty Sam
@Yutsano:
Fking magnetic compasses- how do they work anyway?!
Gin & Tonic
@p.a.:
Where do you go for that? AFAIK, we’re down to one truly VN restaurant in PVD.
JGabriel
@debbie:
Luzerne County, PA, is the only county in the country with a Polish / Polish-American plurality. And the German part of the connection is, of course, due to the Pennsylvania Deutsche – although there’s a fairly large non-Amish German-American population in PA too.
Aleta
@SiubhanDuinne: Had a wonderful ginger dish at an Xmas dinner: some cabbage in small pieces sauteed with a *whole* lot of ginger cut so fine it was in threads. Could be some onion in there but not for certain. It was hot with the heat of fresh ginger, no burn.
Mary G
Who says there’s no Santa Claus?
The image is a shaky hand-held video of a laptop open to Twitter stats showing 92 million impressions. Humblebrag! Somebody thinks deleting tweets will keep the FBI off his back for forging sexual harassment complaints against Chuck Schumer. Bless his heart.
Mnemosyne
@JohnO:
Depends on the person — what people can taste in what amounts is very individual. I can detect very small amounts of artificial sweeteners and, yes, people have even tried blind taste tests on me.
MomSense
If you want really good honey, I recommend Swan’s raw honey. Much of the honey you buy at the grocery store is garbage. Swan’s and Sparky’s are wonderful.
debbie
@Incitatus for Senate:
It can take up to three years for them to work, is what my allergy doctor told me.
Betty Cracker
@Schlemazel: Yes — recipe link, please and thank you! ?
Schlemazel
@Sebastian: i went & dug it out assuming someone would want it
1 pound Italian sausage links – should be hot Italian
6 potatoes, cut into bite-sized cubes I prefer Yukon Gold but Russets are what OG uses
1 onion, chopped
2 large clove of garlic, minced
6 Cups chicken broth
1/2 bunch kale, destemmed and torn into bite-sized pieces
1 cup heavy whipping cream
2 Tablespoons flour
1 Tablespoon butter or margarine
Salt and pepper
Cayenne pepper
4 strips of bacon, crumbled
Brown sausage links, when done put them on a paper towel to cool. Once cool slice into ‘coins’
Place sausage, chicken broth, garlic, potatoes and onion in a large soup kettle (you could use a slow cooker or an instant pot I suppose just make sure it can hold all of the ingredients. If the broth does not cover the ingredients add enough water to cover
Cook until the potatoes are tender (~30 minutes in a pot, hours in the slow cooker and I have no clue about the instant pot as I have never used one). Add the kale.
Turn the heat down to low
Make a light roux with the butter and flour. Really the fat is just there so the flour won’t clump when you add it to the soup.
Add the roux to the soup and bring it back to a boil to get it to thicken (only a little, not much).
Turn the heat down and stir in the cream.
Salt, pepper and cayenne to taste
Toss the bacon in just before serving
Gelfling 545
Hot black or green tea with honey, lemon juice and a substantial shot of whiskey (Jameson’s is my preference. ) generally does the trick for me.
SiubhanDuinne
@Aleta:
Oh my! That sounds really wonderful!
p.a.
oops, should be a g&t reply…
Pho Horn’s: Prov/Pawt line near Miriam Hosp- it’s in a Chili’s/ O.S. Job Lot plaza just off I95. Used to be a D’Angelo’s. Bun is 28a. 28 was good too, but it’s been off the menu for years. They never re-numbered. “This one goes to
eleven28a.” 27, Pnompenh noodle soup, is also good. Don’t know how the manage to keep the quail eggs’ yolks soft in it, but they do. S3, catfish or salmon in a clay pot, is also a fave of mine.They don’t have bun, but Pho Hon’s and Minh Hai, both Reservoir Ave area Cranston, are worth a try.
Betty Cracker
@JohnO: You are so very wrong! Not sure how to prove it, though. Kluski noodles have a…structural integrity that I would recognize anywhere though!
Schlemazel
@Betty Cracker:
Yeah, he is mistaking taste as the only feature of a food. Texture can mean a lot, particularly with something as simple as a noodle
Betty Cracker
@Schlemazel: Thank you!
Sebastian
@Schlemazel: you are my hero
Question, why the roux when you already have potatoes? Wouldn’t cooking it a bit longer give you the starch for thickening?
Tehanu
Cheese enchiladas with red sauce from El Cholo — our neighborhood Mexican restaurant, for those in So Cal who know how great it is — washed down with Minute Maid limeade in mass quantities. I have to watch the amount of limeade because of acid reflux, but it’s worth it when my sinuses are completely blocked and everything I say sounds like “thag you bery mudge.”
Roger Moore
@Mary G:
Says me. Santa did not bring me a new President for Christmas.
Schlemazel
@Sebastian:
I should have said it was optional, I think it depends on how starchy the potatoes are. YG are not as starchy as russets
Mike J
@Steve in the ATL: Haven’t fired it up yet. I have enjoyed the book, “How to Instant Pot” by Daniel Shumski. I got it as an ebook so paper doesn’t get cooking stuff on it.
Ohio Mom
@SiubhanDuinne: Ohio Dad is a lot peppier each day, though a trip out of the house — to a restaurant, or as we went yesterday, to see the surgeon for follow-up –knocks him out for the rest of the day.
Still, it’s only been three weeks. Even the most optimistic timelines are six to eight weeks to 80-90% recovered (how you measure recovery in percentages, I don’t know).
Mary G
@Roger Moore: You must have been naughty.
ETA: @Tehanu: I miss El Cholo. I dragged a couple of friends from the So. Orange County bubble up to the original a couple of years ago, and they were terrified they would be raped and murdered. The green corn tamales didn’t change their minds, but I was so glad to get them.
Just One More Canuck
Parsley soup, with potatoes, carrots, garlic, onions, and of course lots of parsley. A bright green soup looks weird, but it’s very good.
efgoldman
@? ?? Goku (aka The Hope of the Universe) ? ?:
Sure. Why use a teaspoon of salt when three tablespoons will do.
True about everything there.
You obviously never had real home made sauce or from a genuine Italian restaurant.
Gin & Tonic
@p.a.: Thanks, yeah, I know where Pho Horn’s is. I used to like Pho Paradise on Broad St., but they seem to have closed and been replaced by a Khmer restaurant.
Sebastian
@Schlemazel:
That makes sense. I would probably go with YG.
So this is the proper recipe for that soup they have at Olive Garden (the only thing I eat there).
Emrys
Chicken and noodles – large, homemade flat noodles, cooked in the chicken broth after the chicken comes out. I eat the leftover noodles by themselves as a meal too. Mom got the recipe from my paternal grandmother and it is the meal of choice for birthdays and winter holidays. Labor intensive but well worth it.
Mnemosyne
My soup contribution is caldo verde, which is one of the few tasty applications for kale. It’s one of those soups you can make as simple or as complicated as you like, and an “authentic” recipe with imported linguica sausage isn’t necessarily going to taste better than throwing it together with what you have on hand.
JohnO
@Betty Cracker:
@Mnemosyne:
All right, I’ll grant you both the possibility. Will you grant me the possibility that in a blind taste test with multiple noodles (or wines) that I might be right too?
I’m just saying in a good chicken soup the noodles are a flavor afterthought. The wine thing has been demonstrated a million times; people often choose the $4.99 bottle in blind tests among wine snobs.
Again! No matter!
Gin & Tonic
@Mnemosyne: Some of us have no need to “import” linguiça. At least two other people in this thread will know what I’m talking about.
Mike J
@JohnO: No, wine tasting isn’t nonsense. People who know the difference really can tell good from bad. It’s poopular to say experts are just as dumb as you and me, but it just isn’t true.
https://www.economist.com/blogs/graphicdetail/2017/05/daily-chart-11
The Judgement at Paris didn’t prove wine snobs didn’t know what they were talking about, it proved California wines were as good as French wines.
p.a.
@Gin & Tonic: Did you know the Braga Bridge is the longest in the world? It goes from Somerset to… the Azores…?
Mnemosyne
@JohnO:
As Schlemazel said, though, with noodles it’s probably the texture that people would pick up on, not the taste per se.
I think the wine thing is because it’s pretty subjective. Unless the wine has turned to vinegar, you’re rarely going to get two people to exactly agree on what it is they like about a wine, and that’s even before you get into the snobbery aspects of it. And, of course, the fact that you can get really tasty wines from South America and other non-traditional regions at very reasonable prices that the producers in France and Italy can’t match means that price is not necessarily a good indicator of a good-tasting wine anymore.
Which reminds me, I keep meaning to see Bottle Shock (I think) with Alan Rickman, which is about the first time California wines were able to win international competitions. It just makes me sad to know it was one of his last movies. ?
eclare
@Aleta: That sounds yummy!
Shell
A couple of soft-boiled eggs with lots of fresh cracked pepper.
Everybody I know (me included) have been sick this month. A cold that just doesn’t want to let go. One friend swears by visiting a salt sauna.
schrodingers_cat
@Mnemosyne: I prefer the Goan version, which is spicier and uses spinach instead of kale.
randy khan
@JohnO:
I’m not going to disagree with you on taste, but with noodles there’s also texture. There’s a noodle and dumpling shop just within reasonable walking distance of my office and the reason to go there is that the noodles are fantastic, because of how they feel, not how they taste.
Ceci n est pas mon nym
I never really got into chicken soup, matzo-ball or otherwise, as a comfort food, though my wife swears by it.
For me, most any warm and spicy soup/stew, but especially hot and sour soup or pho. I go for the pho combos with all the weird cow parts I would never otherwise eat; it’s part of the experience somehow.
Also lots of peppermint tea.
Sister Rail Gun of Warm Humanitarianism
@randy khan: Not just noodles. I’m not the only person who thought they hated vegetables because of the way my mother prepared them.
Aleta
@Schlemazel:
You reminded me of this, a potato soup with roasted garlic and cooked with fresh garlic. Lots of garlic but it doesn’t stand apart, just very smooth and rich tasting.
http://www.molliekatzen.com/recipes/recipe.php?recipe=potato_soup
It’s so good.
A while ago here someone reminded me how a blender makes an unholy mess of the walls etc if used for hot soup. Immersion blender works better. (I want one.) If a regular blender, don’t fill it very full. I get tired of doing all the batches in my reg one, so I leave some of the soup just partly blended and some pieces of vegetable recognizable.
Roger Moore
@Ceci n est pas mon nym:
I don’t think the thing about chicken soup is about it being a comfort food. A comfort food is about emotional comfort as much as anything. Chicken soup is about getting something that’s nutritious, easily digestible, and unlikely to bother someone with an upset stomach.
Roger Moore
For really great soup, I am very partial to a caramelized carrot soup:
1/2 stick butter
1 lb carrots, cut into 2″ pieces
1/4 cup water
1 tsp salt
1 tsp baking soda
3 cups carrot juice
Melt the butter in the bottom of a pressure cooker. Add the cut up carrots and stir to coat them. Dissolve the salt and baking soda in the water, then add it to the carrots and butter. Pressure cook for 20 minutes (time starts after reaching pressure). Puree the cooked carrots with an immersion blender. Add the carrot juice and blend with the immersion blender to get a smooth consistency. Heat the soup to serving temperature and serve.
Ruckus
@Gelfling 545:
Works just as well if you leave out the tea and honey.
Ruckus
@Schlemazel:
Texture takes on a huge roll if you lose your sense of taste. It’s how you tell what you are eating.
efgoldman
@Gin & Tonic:
Chourico (my preference) also too. If you’re within range of a Seabra market they have a wide variety of Portuguese sausages.
Jager
Chinese hot and sour soup works for me. Sick or not sick.
They ought to sell it at ski resorts (or are they snow board resorts now?) Perfect for cold weather.
gVOR08
The only thing good for colds and flu is bourbon. Doesn’t do any good, which makes it equal to other home remedies and medical trearments, but you don’t care so much.
Brachiator
Coming late to the thread. What does it for me when I’m sick is Tom Kha Gai, Thai chicken and coconut soup. Comfort and restoration.
Ohio Mom
@Ruckus: That sounds terrible, to have no sense of taste. Is your sense of smell also affected?
Sebastian
@gVOR08:
Sorry buddy, you are wrong on this one. Chicken soup has anti inflammatory effects.
https://exploreim.ucla.edu/wellness/an-inside-scoop-on-the-science-behind-chicken-soup-and-the-common-cold/
Sebastian
@Ohio Mom:
Those go hand in hand. Sense of taste (except for salty, sour, etc) is mostly gasification of food that is then smelled.
laura
Ricola, the cough drop makes a granulated version in a can -hot Ricola, so soothing!
My dear Irish grandmother would make either an egg custard, tender with nutmeg, protein rich and easy to digest, or an egg sherry.
I like a hot and sour soup with extra ginger. Also partial to cream of rice and toast.
Schlemazel
@Sebastian:
Sorry, I was a way a bit – this is asa close as I can come to the original
Schlemazel
@Aleta:
I got a stick blender for my birthday a couple 3 years ago & it really is the only way to go for the things it is good at.
Jay S
@randy khan: I just had biang biang noodles the other day. Definitely different texture. But anyone who thinks you can’t differential noodles by width and thickness is not thinking it through. You might make an argument that all noodles of a size and thickness are indistinguishable, but there are still textural differences based on flour protein and gluten development in wheat flour noodles and you can’t ignore noodles based on different grains.
Ruckus
@Ohio Mom:
Sense of smell is far less. I can tell if food is salty, bitter, sweet and there are a few things I get a hint of but mostly it is from texture and memory.
Look at it from a different perspective, I’m still eating solid foods, not living in a wheelchair or bed, semi productively working and wondering what tomorrow will bring. Lots of people who have been in my life can’t say any of that.
Gelfling 545
@Ruckus: possibly but the hot drink is soothing.
Ruckus
@Sebastian:
One reason food doesn’t taste the same when you have a cold. That is sort of the real taste of food. However that being said there is taste without smell and it will not be the same with the sense of smell but in some cases, as mine, it can also be curtailed.
Ruckus
@Gelfling 545:
That’s what they make hot toddies for.
Lapassionara
@gVOR08: Yes!
Ruckus
@Ruckus:
I should say that my sense of smell is non existent, not just less. Although every once in a while I will smell something, it’s never recognizable as anything I’ve smelled before and no one nearby can smell anything. It’s all in my head. I have to be careful of cooking because I can’t smell if it’s burning. If I’m near someone smoking a cig I still get that arid burning in my nose but no other sensation. I can report that being in an elevator with a women wearing a gallon of cheap perfume still repels me. Don’t know about men with bad aftershave, haven’t had the displeasure.
Ohio Mom
@Ruckus: I think you are right, there are lots of worse possibilities. As I recall, Roger Ebert couldn’t eat with his mouth at all after his cancer surgery.
Suzanne
Funny you mention. I have had a low-grade cold this week, and I was about to take some Sudafed, but instead I am having sushi with enough wasabi to clear my sinuses. Nose running, lips burning…..mmmm.
Also spicy Mexican food. Except sometimes that has unintended consequences.
If sick with flu-type sick, I am all about spaghetti with marinara or chicken noodle soup.
Suzanne
@gVOR08:
Again, funny you mention…..
Ruckus
@Ohio Mom:
Perspective.
One of our most important human concepts. I’ve repeated this here ad infinitum but getting my healthcare from the VA has exposed me to many people who make me look like a very healthy person. And while the truth is somewhat/a lot less than that, gaining a sense of perspective over the last 5 yrs has been a real eye opener. I sat, my first day of radiation treatment for cancer, not really knowing what to expect, with a bunch of people, 2 of whom had bad hearts and lung cancer. One of them found out after open heart surgery that he had both small cell and non small cell lung cancer, which he hadn’t known before they opened him up and saw it. He was still upbeat about his chances to live much longer. Resilience to getting down about the shitty parts of life is necessary to beat a lot of the things that can kill us. Perspective.
Ruckus
@Suzanne:
However you get rid of the bad stuff…………
Amir Khalid
@Ohio Mom:
They had to remove his jawbone, which as I recall was the cancer site.
frosty
@Ruckus:
Tinnitus for the nose. I’ve got it for the ears, there’s no sound, but I hear it. It’s all in my head.
Aleta
@Ruckus: Thanks for this. I often think about the things that our minds or our bodies measure by comparison but easily treat as absolutes.
Ruckus
@frosty:
I have that on one side as well. Of course this is not actual tinnitus, just nerve damage. Nitromethane when compressed too highly will explode with a large amount of force and destruction. A nerve in my ear was one of the things destroyed. So now, for the last 14+ yrs, I have a specific frequency tone in my right side that is always the same, 24/7, day, night, sleeping, awake. Right now I’m listening to music, not that loud and yes, it’s still there. I imagine that will be the last thing I hear.
J R in WV
@Roger Moore:
Wasabi!
You eat it cold on raw seafood, never heated. So no problem!
J R in WV
@Incitatus for Senate:
I have friends who have had success with allergy shots. Do not know about costs. Will be going to the movies with them, will ask about costs if you like.
NotMax
You want maximum restorative power from chicken soup noodles?
Here ya go. Or if Polish is the way you swing, these.
:)
NotMax
@J R in WV
Have gotten into the habit of mixing a squirt of wasabi paste into the mayo when making tuna salad.
J R in WV
@Suzanne:
Wife’s grandma Dixie had a two-hat method for bad colds. You put a good hat on the bottom bed post and go to bed with a bottle of good whiskey, and drink until you see two hats. Then cork the bottle and go to sleep. In the morning you will be over the cold.
I do NOT recommend this cure, as a hangover could be worse than the cold was…
She (grandma Dixie) was supposed to be a Baptist, but I guess using alcohol as a medicine is probably OK…
Djinn Dandy
@Incitatus for Senate: I had allergy shots in the ’90’s for lots of things including dogs and they worked for me for about 20 years. I am now on round 2. My daughter has had allergy shots for cats and they worked for her for about 5 years before she needed another round.
Gvg
@Incitatus for Senate: not sure what the cause is for dog allergies but in cats it’s supposed to be the saliva. Bathing cats in water, no soap nessesary, but a 30 minute soak was supposed to remove the saliva. Cats can be raised to put up with baths if you start in kitten hood. I had a purebred raised for show that was ok with baths but if you didn’t pay attention she would sneak away. No scratches. I think it would work for dander too. Dogs traditionally hate baths too but don’t bite or scratch. I think shots or no shots, baths would probably improve your conditions. Ask how your allergy works, what about dogs trigger it and then plan.
I have a dog that is allergic to many things and getting baths knocks pollens and other stuff off him and evidently make his skin feel better because he has figured out baths are nice and waits outside my shower for his turn every night. I think his baths help my allergies from plant pollens too at certain times so details matter.
Also maybe never allow dog on bed or furniture, maybe not sleep in bedroom? Certain kinds of coats may be better for you.
I wish my allergies could be solved by shots.
Tehanu
@Ruckus: I’ve got it too, regular tinnitus that is. When I was about 11 or 12, I started noticing that I always heard a distant train at night. That went on until I was about 60, and then it suddenly got much louder. Now I hear it all the time, sometimes louder or softer depending on whether I’m in a noisy place. There are times I think it’ll drive me crazy, but mercifully, although it never stops, reading distracts my attention so when I’m reading is the only time I get any peace. Well, there are worse things.
HeartlandLiberal
I spent a couple of months in 2017 studying and learning how to make tonkatsu style Japanese ramen noodle soup from scratch. Including all day cooking of pork and chicken to produce the basic broth, seaweed and bonita fish lakes to make the flavor component. It is very time consuming.
Fortunately, I searched the web, and on Amazon found a product I now order that ships from Japan, packets of prepared tonkatsu base, concentrated liquid, which you dissolve in water, add vegetables and meat and noodles, and presto, instant genuine tasting tonkatsu style ramen noodle soup.
For noodles I order straight, not curly, organic ramen, soba, and udon noodles, for variety, also in bulk on Amazon.
Note that there are several other major styles of ramen soup, miso, soyu based primarily, but they tent to get very, very salty, One book I read that is very popular on ramen noodle soup has recipes that are so salty I literally choked when I followed them exactly. I have had to adjust so I don’t stop my heart from saltiness.
ExpatDanBKK
Stuck in moderation. Help?
Elizabelle
Loved this thread.
Some links on egg sherries, egg and spirit concoctions — long history, and a way of fortifying our forebears. (Egg mixed into beer before descending into the mines for another day.)
blog by “The Alcohol Professor”: The History of Egg Cocktails, Unscrambled
A Brief History of Drinking Raw Eggs, from ‘Macbeth’ to ‘Orange Is the New Black’
blog: Drink Like the Dickens: Sherry Flip Will Cure What Ails You
http://dickensdrinks.blogspot.com.es/2013/01/sherry-flip-will-cure-what-ails-you.html
ETA: thanks, Laura, for getting me interested in this topic. Was your grandma’s reliance on sherry eggs. Hmmmm.